Maple Cinnamon Butternut Squash

Tools used: Perforated Baking Sheet, Flexiflat

Ingredients

• 1 large butternut squash, peeled, seeded and cut into 1-inch cubes

• 2 tablespoons olive oil

• 2 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1 teaspoon Kosher salt

• Dash cayenne, optional

Directions

• Heat oven to 425 degrees F.

• Place the Flexiflat on the Perforated Baking Sheet.

• Toss squash cubes with olive oil, brown sugar, cinnamon, and salt in the Stainless Mixing Bowl until well coated.

• Spread onto the Flexiflat and spread into one layer.

• Bake squash until edges are lightly browned and caramelized and tender; 40-45 minutes.

* I made this for a class recently and there were guests unsure about trying butternut squash. They were pleasantly surprised and would make this recipe themselves.

To make the squash easier to peel, cut, and cook a little faster, poke small holes in the squash with a cake server knife and microwave for about 5 minutes.